Fill colander twice for mess to steam. Steam each colanderful (with cover) until limp. Then cut up and put in covered cook pot or pan to wait for frying.
In a large skillet, fry bacon until crisp, then remove. Pour vinegar and sugar Into grease and stir well. Add broken up bacon, a little water if needed and then chopped greens a little at a time, stirring to coat them.
Reduce heat, cover, simmer until served.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.